Abstract
Ultrasonic assisted alkaline extraction of protein from banana flower was optimized using response surface methodology. The extracted proteins were characterized by Fourier transform infrared spectroscopy and molecular weight distribution was determined by gel electrophoresis. The maximum protein yield of 252.25 mg/g was obtained under optimized extraction conditions: temperature 50 °C, 30 min extraction time and 1 M NaOH concentration. The alkaline extraction produced a significantly high protein yield compared to enzymatic extraction of banana flower. Chemical finger printing of proteins showed the presence of tyrosine, tryptophan and amide bonds in extracted protein. Alkaline and pepsin assisted extracted banana flower proteins showed characteristic bands at 40 and 10 kDA, respectively. The extracted proteins showed antibacterial effects against both gram positive and gram negative bacteria. The high protein content and antimicrobial activity indicate the potential applications of banana flower in the food and feed industry.
Similar content being viewed by others
References
Baiano A (2014) Recovery of biomolecules from food wastes—a review. Molecules 19:14821–14842
Barth A (2000) The infrared absorption of amino acid side chains. Prog Biophys Mol Biol 74:141–173
Berg JM, Tymoczko JL, Stryer L (eds) (2002) Section 4.1. The purification of proteins is an essential first step in understanding their function. In: Biochemistry, 5th edn. W. H. Freeman and Company, New York, pp 306–307
Bhaskar JJ, Shobha MS, Sambaiah K, Salimath PV (2011) Beneficial effects of banana (Musa sp. var. elakki bale) flower and pseudostem on hyperglycemia and advanced glycation end-products (AGEs) in streptozotocin-induced diabetic rats. J Physiol Biochem 67:415–425
Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254
Chemat F, Rombaut N, Sicaire A-G, Meullemiestre A, Fabiano-Tixier A-S, Abert-Vian M (2017) Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. Rev Ultrason Sonochem 34:540–560
Chittapalo T, Noomhorm A (2009) Ultrasonic assisted alkali extraction of protein from defatted rice bran and properties of the protein concentrates. Int J Food Sci Technol 44:1843–1849
Dollinger G, Eisenstein L, Lin SL, Nakanishi K, Termini J (1986) Fourier transform infrared difference spectroscopy of bacteriorhodopsin and its photoproducts regenerated with deuterated tyrosine. Biochemistry 25:6524–6533
FAOSTAT (2014) Production/crop. Food and Agriculture Organisation of the United nations. Available at: http://www.fao.org/faostat/en/#data/QC. Accessed 3 Feb 2017
Gani A, Broadway AA, Masoodi FA, Wani AA, Maqsood S, Ashwar BA, Shah A, Rather SA, Gani A (2015) Enzymatic hydrolysis of whey and casein protein-effect on functional, rheological, textural and sensory properties of breads. J Food Sci Technol 52(12):7697–7709
Ghumman A, Kaur A, Singh N (2016) Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines. LWT Food Sci Technol 65:137–144
Hiranrangsee L, Kumaree KK, Sadiq MB, Anal AK (2016) Extraction of anthocyanins from pericarp and lipids from seeds of mangosteen (Garcinia mangostana L.) by Ultrasound-assisted extraction (UAE) and evaluation of pericarp extract enriched functional ice-cream. J Food Sci Technol 53:3806–3813
Hoskin DW, Ramamoorthy A (2008) Studies on anticancer activities of antimicrobial peptides. Biochim Biophys Acta 1778:357–375
Jain S, Anal AK (2016) Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis. LWT Food Sci Technol 69:295–302
Jamuna JB, Nandini CD (2014) Feeding of banana flower and pseudostem to diabetic rats results in modulation of renal GLUTs, TGFβ, PKC and extracellular matrix components. Nutr Metab Cardiovasc Dis 24:623–631
Jayathilakan K, Sultana K, Radhakrishna K, Bawa A (2012) Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. J Food Sci Technol 49:278–293
Kang S, Wanapat M, Cherdthorng A (2014) Effect of banana flower powder supplementation as a rumen buffer on rumen fermentation efficiency and nutrient digestibility in dairy steers fed a high-concentrate diet. Anim Feed Sci Technol 196:32–41
Kitts DD, Weiler K (2003) Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery. Curr Pharm Des 9:1309–1323
Kong J, Yu S (2007) Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Biochim Biophys Sin 39:549–559
Lai F, Wen Q, Li L, Wu H, Li X (2010) Antioxidant activities of water-soluble polysaccharide extracted from mung bean (Vigna radiata L.) hull with ultrasonic assisted treatment. Carbohydr Polym 81:323–329
Li J-W, Ding S-D, Ding X-L (2007) Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus jujuba cv. jinsixiaozao. J Food Eng 80:176–183
Mohapatra D, Mishra S, Sutar N (2010) Banana and its by-product utilization: an overview. J Sci Ind Res 69:323–329
Ng K, Mohd Khan A (2012) Enzymatic preparation of palm kernel expeller protein hydrolysate (PKEPH). Int Food Res J 19:721–725
Ngoh Y-Y, Gan C-Y (2016) Enzyme-assisted extraction and identification of antioxidative and α-amylase inhibitory peptides from Pinto beans (Phaseolus vulgaris cv. Pinto). Food Chem 190:331–337
Parmar N, Singh N, Kaur A, Virdi AS, Shevkani K (2017) Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions. LWT Food Sci Technol 79:487–495
Phoenix DA, Dennison SR, Harris F (eds) (2013) Antimicrobial peptides: their history, evolution, and functional promiscuity. In: Antimicrobial peptides, Wiley, pp 1–37
Ramu R, Shirahatti PS, Zameer F, Ranganatha LV, Nagendra Prasad MN (2014) Inhibitory effect of banana (Musa sp. var. Nanjangud rasa bale) flower extract and its constituents Umbelliferone and Lupeol on α-glucosidase, aldose reductase and glycation at multiple stages. S Afr J Bot 95:54–63
Reddy KVR, Yedery RD, Aranha C (2004) Antimicrobial peptides: premises and promises. Int J Antimicrob Agents 24:536–547
Roselló-Soto E, Galanakis CM, Brnčić M, Orlien V, Trujillo FJ, Mawson R, Knoerzer K, Tiwari BK, Barba FJ (2015) Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions. Trends Food Sci Technol 42:134–149
Sadiq MB, Hanpithakpong W, Tarning J, Anal AK (2015) Screening of phytochemicals and in vitro evaluation of antibacterial and antioxidant activities of leaves, pods and bark extracts of Acacia nilotica (L.) Del. Ind Crops Prod 77:873–882
Sadiq MB, Tarning J, Aye Cho TZ, Anal AK (2017) Antibacterial activities and possible modes of action of Acacia nilotica (L.) Del. against multidrug-Resistant Escherichia coli and Salmonella. Molecules 22:47
Shai Y (2002) Mode of action of membrane active antimicrobial peptides. Pept Sci 66:236–248
Sheng Z-W, MA W-H, Jin Z-Q, BI Y, Sun Z-G, Dou H-T, LI J, Han L (2010) Investigation of dietary fiber, protein, vitamin E and other nutritional compounds of banana flower of two cultivars grown in China. Afr J Biotechnol 9:3888–3895
Shevkani K, Singh N, Kaur A, Rana JC (2015) Structural and functional characterization of kidney bean and field pea protein isolates: a comparative study. Food Hydrocolloids 43:679–689
Singh B, Singh JP, Kaur A, Singh N (2016) Bioactive compounds in banana and their associated health benefits—a review. Food Chem 206:1–11
Sinha M, Singh RP, Kushwaha GS, Iqbal N, Singh A, Kaushik S, Kaur P, Sharma S, Singh TP (2014) Current overview of allergens of plant pathogenesis related protein families. Sci World J
Smithers GW (2008) Whey and whey proteins—from ‘gutter-to-gold’. Int Dairy J 18:695–704
Soorianathasundaram K, Narayana CK, Paliyath G (2016) Bananas and plantains. Encyclopedia of food and health. Academic Press, Oxford, pp 320–327
Tam JP, Wang S, Wong KH, Tan WL (2015) Antimicrobial peptides from plants. Pharmaceuticals (Basel) 8:711–757
Vanvi A, Tsopmo A (2016) Pepsin digested oat bran proteins: separation, antioxidant activity, and identification of new peptides. J Chem
Vilkhu K, Mawson R, Simons L, Bates D (2008) Applications and opportunities for ultrasound assisted extraction in the food industry—a review. Innov Food Sci Emerg Technol 9:161–169
Waldron K (2009) Handbook of waste management and co-product recovery in food processing. Woodhead Publishing Limited, Sawston
Wang H, Ng T (2006) Purification of a laccase from fruiting bodies of the mushroom Pleurotus eryngii. Appl Microbiol Biotechnol 69:521–525
Wickramarachchi KS, Ranamukhaarachchi SL (2005) preservation of fiber-rich banana blossom as a dehydrated vegetable. Sci Asia 31:265
Xia T, Shi S, Wan X (2006) Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion. J Food Eng 74:557–560
Young VR, Pellett PL (1994) Plant proteins in relation to human protein and amino acid nutrition. Am J Clin Nutr 59:1203S–1212S
Zhang C, Zhang H, Wang L, Zhang J, Yao H (2007) Purification of antifreeze protein from wheat bran (Triticum aestivum L.) based on its hydrophilicity and ice-binding capacity. J Agric Food Chem 55:7654–7658
Zhang Y, Zhang H, Ding X, Cheng L, Wang L, Qian H, Qi X, Song C (2016) Purification and identification of antifreeze protein from cold-acclimated oat (Avena sativa L.) and the cryoprotective activities in ice cream. Food Bioprocess Technol 9:1746–1755
Author information
Authors and Affiliations
Corresponding author
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Sitthiya, K., Devkota, L., Sadiq, M.B. et al. Extraction and characterization of proteins from banana (Musa Sapientum L) flower and evaluation of antimicrobial activities. J Food Sci Technol 55, 658–666 (2018). https://doi.org/10.1007/s13197-017-2975-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-2975-z